CN106962582B - Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof - Google Patents
Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof Download PDFInfo
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- CN106962582B CN106962582B CN201710217897.7A CN201710217897A CN106962582B CN 106962582 B CN106962582 B CN 106962582B CN 201710217897 A CN201710217897 A CN 201710217897A CN 106962582 B CN106962582 B CN 106962582B
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- superfine powder
- parts
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- powder
- fruit
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses double-layer fruit and vegetable superfine powder soft sweets and a preparation method thereof, wherein the double-layer fruit and vegetable superfine powder soft sweets are prepared from the following components in parts by weight: the color filter is divided into a green layer and a red layer and is prepared from the following raw materials in parts by weight: the green layer comprises the following raw materials: 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft white sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel I; 7-10 parts of water; the red layer comprises the following raw materials: 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel II; 7-10 parts of water. The ultramicro powder soft sweets prepared by the invention adopt the ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry, retain the original biological activity and nutrient components of the materials, have the effects of enhancing the immunity of organisms, helping digestion and supplementing vitamins, and are healthy, natural and rich in nutrition by using the taste and color matching among the raw materials and reducing the use of flavoring agents and pigments.
Description
Technical Field
The invention relates to a formula of double-layer fruit and vegetable superfine soft sweet aiming at nutrients needed by infants and children and a preparation method thereof, belonging to the technical field of food processing.
Background
Along with the improvement of the economic level of China, the living standard of people is also greatly improved. However, the problem of high living standard is that most of people at present eat refined food, but the dietary fiber is used too little, and especially the intake of dietary fiber is very deficient in children and children, which results in many cases, such as: the digestive function is low, the constipation and the immunity is low, so that the supplement of proper dietary fiber food becomes a problem to be solved urgently by modern people, particularly children and children.
The candy belongs to one indispensable to snacks for infants and children, and the novel candy not only needs low sweetness and proper mouthfeel, but also has rich nutrition, and the soft candy is a typical representative. The soft candy is a candy which is basically composed of one or more hydrophilic gels and sugar and can be regarded as a gel containing sugar, in the soft candy system, water is used as a dispersion medium to change the gel and the sugar into a colloidal solution, the sugar is in a molecular dispersion state and forms a uniform continuous phase with colloidal particles in a sol state, and a syrup phase is closely adsorbed around the hydrophilic group of the colloidal particles, so that a relatively stable colloidal dispersion system is formed. At present, the Chinese soft sweets are mainly added with fruit-flavored essence and artificial edible pigment, so that the interestingness is low and the nutrition is poor. More additives and less nutritive value, and the growth and development of infants and children can be influenced by frequent eating. Meanwhile, after the soft sweets are used for a period of time, the colloid dispersion system is damaged, so that the problems of gumming, bleeding and shrinkage, crystallization and sand return of the soft sweets are easily caused, the sense of the products is influenced, and the inherent quality of the products such as chewiness, taste and nutrient element content is also seriously influenced. Therefore, the preparation of the soft sweet which has good taste, rich nutrition, easy absorption, high stability and long product shelf life becomes a technical problem to be solved urgently in the field.
Disclosure of Invention
The invention aims to develop the superfine powder soft sweets which are suitable for children and have the nutrition and health care functions, adopts superfine powder of cucumber, kiwi fruit, apple, beetroot and strawberry, retains the original biological activity and nutrient components of the materials, and has the effects of enhancing the immunity of organisms, helping digestion and supplementing vitamins.
In order to achieve the purpose, the invention adopts the following technical scheme:
a double-layer fruit and vegetable ultra-fine powder soft sweet is divided into a green layer and a red layer and is prepared from the following raw materials in parts by weight:
the green layer comprises the following raw materials: 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft white sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel I; 7-10 parts of water;
the red layer comprises the following raw materials: 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel II; 7-10 parts of water.
The mixed fruit and vegetable superfine powder I is formed by mixing cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder, and the mass ratio of the cucumber superfine powder to the kiwi fruit superfine powder to the apple superfine powder is 6-10:3: 4; further preferred is 9:3: 4;
the gel I is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 5-9: 13; further preferably 7: 13;
the mixed fruit and vegetable superfine powder II is formed by mixing beet root superfine powder and strawberry superfine powder, wherein the mass ratio of the beet root superfine powder to the strawberry superfine powder is 1-3:13, and more preferably 2: 13;
the gel II is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 1-3: 3; further preferably 1: 3; the inventor finds that the gel strength of the compound gum is greatly increased by compounding the konjac flour and the carrageenan, and a network structure formed by the konjac flour and the carrageenan, so that the elasticity and the chewiness of the soft candy are improved, and meanwhile, the dosage of the gel in the soft candy is effectively reduced;
further, the double-layer fruit and vegetable ultra-fine powder soft sweet is prepared from the following raw materials in parts by weight:
a green layer: 16 parts of mixed fruit and vegetable superfine powder I (the mass ratio of cucumber superfine powder to kiwi fruit superfine powder to apple superfine powder is 9:3:4), 44 parts of soft sugar, 1 part of citric acid, 6 parts of gel I (the mass ratio of konjac powder to carrageenan is 7:13) and 9 parts of water.
And (3) a red layer: 13 parts of mixed fruit and vegetable superfine powder II (the mass ratio of the beetroot superfine powder to the strawberry superfine powder is 2:13), 40 parts of soft sugar, 1.1 parts of citric acid, 6 parts of gel II (the mass ratio of the konjac flour to the carrageenan is 1:3) and 8 parts of water.
The beetroot superfine powder and the cucumber superfine powder are prepared by drying raw materials, crushing at normal temperature and sieving, wherein the grain diameter of the beetroot superfine powder is preferably 15-25 mu m; the grain size of the cucumber superfine powder is preferably 30-40 mu m;
the strawberry superfine powder, the kiwi fruit superfine powder and the apple superfine powder are prepared by drying raw materials, grinding at a low temperature of-10 ℃ and sieving, wherein the grain size of the strawberry superfine powder is preferably 15-25 mu m, and the grain sizes of the kiwi fruit superfine powder and the apple superfine powder are 30-40 mu m. The inventor unexpectedly discovers in the experimental research stage that the grain size of the fruit and vegetable ultra-fine powder not only directly influences the taste of the soft sweet product, but also is closely related to the stability of the soft sweet, the addition of the ultra-fine powder destroys a soft sweet colloid dispersion system to a certain extent so as to influence the stability of the soft sweet, and the inventor finally prepares the soft sweet with higher stability by continuously adjusting the grain size of the ultra-fine powder and other components, so that the shelf life of the soft sweet product is greatly prolonged;
further, a layer of lactose powder is coated on the surface of the soft candy, and the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, preferably 1%; the lactose powder endows the soft sweets with milk-flavored slightly-sweet taste, and meanwhile, the lactose is stable in the air, is not easy to absorb moisture after being placed for a long time and is weak in hygroscopicity, so that the hygroscopicity of the soft sweets is effectively reduced, the formability of the soft sweets is improved, and the shelf life of the soft sweets can be prolonged;
the double-layer fruit and vegetable superfine powder soft sweet prepared by the invention has the advantages that the matching color of red and green is attractive, the matching sour and sweet tastes are palatable, and fruits and vegetables rich in dietary fibers, vitamins and mineral substances, such as cucumbers, kiwi fruits, apples and strawberries, are used as raw materials, so that the double-layer fruit and vegetable superfine powder soft sweet is very suitable for children and children.
The double-layer fruit and vegetable superfine powder soft sweet is prepared by the following method:
(1) weighing the raw materials according to the weight ratio;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
(3) respectively mixing and stirring soft candy green part raw materials (except citric acid) and red part raw materials (except citric acid), decocting to slight boiling, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping the red part of the soft sweet in a low-temperature environment after the red part of the soft sweet is in a gel state;
(6) drying: taking the soft sweets out of the mould, and carrying out high-temperature drying treatment, turning over the soft sweets during the high-temperature drying treatment to ensure uniform heating, and finally drying until the solid content of a final product exceeds 70%;
further, the above preparation method further comprises step (7): coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, and the preferable amount is 1%;
further, in the step (2), the specific process for preparing the ultrafine powder from the cucumbers, the kiwi fruits, the apples, the beetroot and the strawberries comprises the following steps:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 ℃ for 6h, coarsely grinding at low temperature of-10 ℃ for 30s, sieving with a 80-mesh sieve, grinding at low temperature of-10 ℃ for 15min, and sieving to obtain strawberry superfine powder with particle size of 15-25 μm;
the inventor finds that the particle size of the fruit and vegetable superfine powder influences the chewiness and the taste of the soft sweets, is closely related to the stability of the soft sweets, and is matched with other soft sweets raw materials, so that a soft sweets colloid system is more stable, and the shelf life of the soft sweets is effectively prolonged;
further, the low-temperature environment temperature in the step (5) is 3-9 ℃, and preferably 5 ℃; the low-temperature environment can accelerate the forming process of the soft sweets, and the proper low-temperature environment can prevent the sugar in the soft sweets from crystallizing and separating out, so that the effect of maintaining the stability of the soft sweets is also achieved;
furthermore, the high temperature in the step (6) is 45-50 ℃, preferably 45 ℃, and the temperature can effectively dry the soft sweets, adjust the moisture content of the soft sweets, and simultaneously can prevent the gelatinization effect of the soft sweets caused by overhigh temperature from influencing the taste and quality of the soft sweets.
The invention has the beneficial effects that:
(1) the raw material powder is ultrafine powder, and the prepared soft sweet has the characteristics of good taste, naturalness, high nutrition, easy absorption and the like; meanwhile, the soft candy colloid system is more stable through the selection of the specific particle size of the superfine powder, so that the shelf life of soft candy products is effectively prolonged;
(2) the superfine powder of cucumber, kiwi fruit, apple, beetroot and strawberry is adopted, the original biological activity and nutritional ingredients of the materials are reserved, and the effects of enhancing the immunity of the organism, helping digestion and supplementing vitamins are achieved;
(3) the soft sweet provided by the invention has the effects of enhancing the immunity of organisms, providing various nutrients required by childhood and the like through scientific compatibility, is suitable for infants and children, and enriches the candy market.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular is intended to include the plural unless the context clearly dictates otherwise, and it should be further understood that when the term "comprises" or "comprising" is used in this specification, it indicates the presence of the feature, step, operation, device, component or group thereof.
As introduced in the background art, the current Chinese soft sweets are mainly added with fruit-flavored essence and artificial edible pigment, so that the interestingness is low and the nutrition is poor. More additives and less nutritive value, and the growth and development of infants and children can be influenced by frequent eating. Meanwhile, after the soft sweets are used for a period of time, the colloid dispersion system is damaged, so that the problems of gumming, bleeding and shrinkage, crystallization and sand return of the soft sweets are easily caused, the sense of the products is influenced, and the inherent quality of the products such as chewiness, taste and nutrient element content is also seriously influenced.
In view of the above, in an exemplary embodiment of the present invention, a double-layer fruit and vegetable ultra-fine soft sweet is provided, which is divided into a green layer and a red layer, and is prepared from the following raw materials by weight:
the green layer comprises the following raw materials: 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft white sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel I; 7-10 parts of water;
the red layer comprises the following raw materials: 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel II; 7-10 parts of water.
The mixed fruit and vegetable superfine powder I is formed by mixing cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder, and the mass ratio of the cucumber superfine powder to the kiwi fruit superfine powder to the apple superfine powder is 6-10:3: 4; further preferred is 9:3: 4;
the gel I is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 5-9: 13; further preferably 7: 13;
the mixed fruit and vegetable superfine powder II is formed by mixing beet root superfine powder and strawberry superfine powder, wherein the mass ratio of the beet root superfine powder to the strawberry superfine powder is 1-3:13, and more preferably 2: 13;
the gel II is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 1-3: 3; further preferably 1: 3;
the beetroot superfine powder and the cucumber superfine powder are prepared by drying raw materials, crushing at normal temperature and sieving, wherein the grain diameter of the beetroot superfine powder is preferably 15-25 mu m; the grain size of the cucumber superfine powder is preferably 30-40 mu m;
the strawberry superfine powder, the kiwi fruit superfine powder and the apple superfine powder are prepared by drying raw materials, grinding at a low temperature of-10 ℃ and sieving, wherein the grain size of the strawberry superfine powder is preferably 15-25 mu m, and the grain sizes of the kiwi fruit superfine powder and the apple superfine powder are 30-40 mu m. The inventor unexpectedly discovers in the experimental research stage that the grain size of the fruit and vegetable ultra-fine powder is closely related to the stability of the soft sweets, the addition of the ultra-fine powder destroys the colloidal dispersion system of the soft sweets to a certain extent, so that the stability of the soft sweets is influenced, the inventor finally prepares the soft sweets with higher stability by continuously adjusting the grain size of the ultra-fine powder and other components, and the shelf life of the soft sweets is greatly prolonged;
further, a layer of lactose powder is coated on the surface of the soft candy, and the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, preferably 1%; the lactose powder endows the soft sweets with milk-flavored slightly-sweet taste, and meanwhile, the lactose is stable in the air, is not easy to absorb moisture after being placed for a long time and is weak in hygroscopicity, so that the hygroscopicity of the soft sweets is effectively reduced, the formability of the soft sweets is improved, and the shelf life of the soft sweets can be prolonged;
the double-layer fruit and vegetable superfine powder soft sweet prepared by the invention has the advantages that the matching color of red and green is attractive, the matching sour and sweet tastes are palatable, and fruits and vegetables rich in dietary fibers, vitamins and mineral substances, such as cucumbers, kiwi fruits, apples and strawberries, are used as raw materials, so that the double-layer fruit and vegetable superfine powder soft sweet is very suitable for children and children.
Among them, cucumber is originally named hugua, which is originally produced in india, and alalia brings it into our country when it is in western domains. The potassium salt contained in the cucumber has the functions of accelerating blood metabolism and excreting redundant salt in vivo, and can promote the growth and development of muscle tissues after being eaten by children and children, in addition, cucurbitacin C contained in the cucumber has the obvious function of improving immunity, and the cellulose contained in the cucumber can accelerate the excretion of intestinal putrefactive substances, and the vitamin B1 contained in the cucumber is favorable for improving the functions of the brain and the nervous system.
Kiwi fruit is also called strange fruit, fox peach, etc. Kiwi fruit is rich in carbohydrates, vitamins and trace elements. Especially, the contents of vitamin C and vitamin A folic acid are higher, so the vitamin A is known as the king of vitamin C; the kiwi fruit belongs to low-fat and low-calorie fruits, and is rich in folic acid, dietary fiber, low sodium, high potassium and the like; the kiwi fruit contains various amino acids, such as glutamic acid and arginine, which can be used as brain nerve conduction substances and can promote the secretion of growth hormone; the black granules in the pulp are rich in vitamin E. Therefore, the kiwi fruit is considered as the fruit with the highest nutrient density, promotes digestion, prevents constipation, removes harmful metabolites in the body and strengthens the physique.
Apple is known as wisdom fruit and memory fruit. People have long found that eating more apples has the effects of improving memory and intelligence. This is because apple contains zinc, a trace element, which is an essential element for nucleic acid and protein related to memory, and its zinc deficiency can make the hippocampal region of the peripheral part of cerebral cortex develop badly. The apple not only contains zinc capable of enhancing memory of children, but also contains various vitamins, lipid, mineral substances, saccharides and other nutritional components which are necessary for brain, and contains fine fibers beneficial to growth and development of children, so that the apple is very suitable for children and children.
The beetroot has extremely high nutritive value, is an indispensable nutrient substance in life of people, has sweet taste and mild and cool property, and has the effects of invigorating stomach, promoting digestion, relieving cough, reducing phlegm, guiding qi downward, promoting urination, relieving summer heat, detoxifying the liver and the like. The natural mineral and plant compounds contained in beetroot are capable of resisting infection, increasing oxygen content of cells, and treating hematopathy, liver disease and immune system dysfunction. And natural red vitamin B12 and high-quality iron element contained in the beetroot are the best natural nutriments for women, old people and children.
Strawberry is one of the favorite fruits of children and children, has bright color and proper sour and sweet taste, contains abundant vitamins such as vitamin C and mineral substances, can eliminate the relaxation and tension state among cells, enables brain cells to have firm structure, enables skin to be fine and elastic, and has important influence on brain and intelligence development. But also can help to decompose food fat and has digestion effect.
In another exemplary embodiment of the invention, the double-layer fruit and vegetable ultra-fine powder soft sweet is prepared by the following method:
(1) weighing the raw materials according to the weight ratio;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
(3) respectively mixing and stirring soft candy green part raw materials (except citric acid) and red part raw materials (except citric acid), decocting to slight boiling, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping the red part of the soft sweet in a low-temperature environment after the red part of the soft sweet is in a gel state;
(6) drying: taking the soft sweets out of the mould, and carrying out high-temperature drying treatment, turning over the soft sweets during the high-temperature drying treatment to ensure uniform heating, and finally drying until the solid content of a final product exceeds 70%;
in another exemplary embodiment of the present invention, the above preparation method further comprises step (7): coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, and the preferable amount is 1%;
in another exemplary embodiment of the present invention, in the step (2), the specific process for preparing the ultrafine powder of the cucumbers, the kiwifruits, the apples, the beetroot and the strawberries comprises:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 ℃ for 6h, coarsely grinding at low temperature of-10 ℃ for 30s, sieving with a 80-mesh sieve, grinding at low temperature of-10 ℃ for 15min, and sieving to obtain strawberry superfine powder with particle size of 15-25 μm;
the inventor finds that the particle size of the fruit and vegetable superfine powder influences the chewiness and the taste of the soft sweets, is closely related to the stability of the soft sweets, and is matched with other soft sweets raw materials, so that a soft sweets colloid system is more stable, and the shelf life of the soft sweets is effectively prolonged;
in another exemplary embodiment of the present invention, the low temperature environment temperature in the step (5) is 3 to 9 ℃, preferably 5 ℃; the low-temperature environment can accelerate the forming process of the soft sweets, and the proper low-temperature environment can prevent the sugar in the soft sweets from crystallizing and separating out, so that the effect of maintaining the stability of the soft sweets is also achieved;
in another exemplary embodiment of the present invention, the high temperature in the step (6) is 45 to 50 ℃, preferably 45 ℃; the temperature can effectively dry the soft sweets, adjust the moisture content of the soft sweets, and simultaneously can prevent the soft sweets from gelatinization effect caused by overhigh temperature and influence the taste and quality of the soft sweets.
The present invention is further illustrated by the following specific examples, which should be construed as merely illustrative, and not limitative of the remainder of the disclosure.
Example 1
A double-layer fruit and vegetable ultra-fine powder soft sweet is divided into a green layer and a red layer and is prepared from the following raw materials in parts by weight:
a green layer: 16 parts of mixed fruit and vegetable superfine powder I (the mass ratio of cucumber superfine powder to kiwi fruit superfine powder to apple superfine powder is 9:3:4), 44 parts of soft sugar, 1 part of citric acid, 6 parts of gel I (the mass ratio of konjac powder to carrageenan is 7:13) and 9 parts of water.
And (3) a red layer: 13 parts of mixed fruit and vegetable superfine powder II (the mass ratio of the beetroot superfine powder to the strawberry superfine powder is 2:13), 40 parts of soft sugar, 1.1 parts of citric acid, 6 parts of gel II (the mass ratio of the konjac flour to the carrageenan is 1:3) and 8 parts of water.
The surface of the soft candy is coated with a layer of lactose powder, and the addition amount of the lactose powder is 1% of the total mass of the soft candy.
The preparation method of the soft sweet comprises the following steps:
(1) weighing the raw materials according to the weight ratio;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
the specific process for preparing the superfine powder from the cucumbers, the kiwifruits, the apples, the beetroot and the strawberries comprises the following steps:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 ℃ for 6h, coarsely grinding at low temperature of-10 ℃ for 30s, sieving with a 80-mesh sieve, grinding at low temperature of-10 ℃ for 15min, and sieving to obtain strawberry superfine powder with particle size of 15-25 μm;
(3) respectively mixing and stirring soft candy green part raw materials (except citric acid) and red part raw materials (except citric acid), decocting to slight boiling, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping at 5 deg.C after red part of soft candy is gel;
(6) drying: taking the soft sweets out of the mould, and drying at 45 ℃, turning over the soft sweets during the drying process to ensure uniform heating, and finally drying until the solid content of the final product exceeds 70%;
(7) coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1% of the total mass of the soft candy.
Comparative example 1
Comparative example 1 the only difference between the preparation method and example 1 is the sugar beet root powder: the strawberry powder is 2: 1;
by comparing example 1 with comparative example 1, comparative example 1 was too dark in color and had a bad taste.
Comparative example 2
Comparative example 2 the same procedure as in example 1 was followed except that 1.5 parts of gel I, II were added.
By comparing example 1 with comparative example 2, the fondant prepared by comparative example 2 has slower solidification, poorer molding, poorer elasticity and poorer toughness.
Comparative example 3
Comparative example 3 the preparation method is the same as example 1, except that the choice of the particle size of the superfine powder is different, specifically, in the comparative example, the following selection is carried out:
the particle size of the beet root superfine powder and the strawberry superfine powder is 30-40 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is selected to be 15-25 mu m (a comparison group 1);
the particle size of the beet root superfine powder and the strawberry superfine powder is 50-60 μm; the particle sizes of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder are selected to be 10-20 mu m (a comparison group 2);
the particle size of the beet root superfine powder and the strawberry superfine powder is 25-35 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is selected to be 45-55 mu m (a comparison group 3);
the particle size of the beet root superfine powder and the strawberry superfine powder is 45-55 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is 25-35 mu m (a comparison group 4);
the particle size of the beet root superfine powder and the strawberry superfine powder is 10-20 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is selected to be 30-40 mu m (a comparison group 5);
the soft candy products of each of the groups of example 1 and comparative example 3 were subjected to accelerated testing under the conditions of 45 + -1 deg.C of temperature and 75 + -5% of relative humidity; the results are shown in Table 1.
TABLE 1 comparison of different particle sizes of ultra-fine powders of fruits and vegetables
| Group of | Time of appearance of bleeding and sticking |
| Comparative group 1 | Five days |
| Comparative group 2 | Seven days |
| Comparative group 3 | Seven days |
| Comparative group 4 | Ten days |
| Comparative group 5 | Eight days |
| Example 1 | Forty-nine days |
As can be seen from Table 1, except for the soft sweets prepared in the embodiment 1 of the invention, sugar body bleeding and gelatinization phenomena occur in the acceleration test of other products within ten days, which shows that the bleeding and gelatinization time of the product can be greatly delayed only under the premise of the grain size of the fruits and vegetables and other components of the base sugar selected by the invention, thereby effectively prolonging the shelf life of the product.
EXAMPLE 2 Quadrature experiments preferred compounding ratio of adjuvants
Taking the proportion of mixed fruit and vegetable powder, the proportion of konjac flour and carrageenan powder, the addition amount of soft sugar and the addition amount of citric acid as investigation factors, and carrying out orthogonal test design, wherein the soft candy scoring standard is as follows:
the results of the orthogonality experiment are as follows:
green layer soft sweet four-factor three-level meter
Note: the proportion of the fruit and vegetable superfine powder, the dosage of the gel and the dosage of the water adopt the optimal dosage in a single-factor experiment.
Red soft candy four-factor three-level meter
Note: the proportion of the fruit and vegetable ultra-micro powder, the dosage of the gel and the dosage of the water adopt the optimal dosage in a single-factor experiment.
Nine groups of soft sweets were prepared according to orthogonal experiments, and subjected to sensory evaluation in a sensory laboratory by a scoring method, and the evaluation results were as follows:
results of Soft candy Quadrature test
As can be seen by orthogonal experiments, the factors are C > A > D > B and the optimal level is A within the range of experimental design2B3C3D1Namely, the addition amount of soft white sugar has the greatest influence on the product quality, the addition amount of the mixed fruit and vegetable powder is the second time, the addition amount of citric acid is the second time, and finally the ratio of the konjac flour to the carrageenan is the last time. The optimal mixture ratio of the green-layer soft sweet is that the addition amount of soft sugar is 44g, the addition amount of the mixed fruit and vegetable superfine powder is 16g, the addition amount of citric acid is 1g, the ratio of konjac flour to carrageenan is 7:13, and the gel amount is 6 g.
Results of orthogonal experiments
As can be seen by orthogonal experiments, within the range of experimental design, the factors are D > A > C > B, and the optimal level is A2B1C2D3That is, the addition amount of soft white sugar has the greatest influence on the product quality, the total amount of the beet root powder and the strawberry powder is added, the addition amount of the citric acid is added, and the konjak powder are addedThe ratio of carrageenan. The optimal mixture ratio of the beet root and strawberry superfine powder soft sweet is that the ratio of the konjac flour to the carrageenan is 1:3, the addition amount of soft sugar is 40g, the addition amount of citric acid is 1.1g, the total addition amount of the beet root and the strawberry is 13g, the ratio of the beet root powder to the strawberry powder is 2:13, and the gel amount is 6 g.
In conclusion, the soft sweet prepared by the invention comprises the following components:
the green layer formula comprises: 16 parts of mixed fruit and vegetable superfine powder (cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder are 9:3:4), 44 parts of soft sugar, 1 part of citric acid, 6 parts of gel (the ratio of konjac powder to carrageenan is 7:13) and 9 parts of water.
Red layer formulation: 13 parts of mixed fruit and vegetable superfine powder (beet root superfine powder: strawberry superfine powder is 2:13), 40 parts of soft sugar, 1.1 parts of citric acid, 6 parts of gel (the ratio of konjac flour to carrageenan is 1:3) and 8 parts of water.
According to the invention, two groups of optimal formulas are determined through single-factor experiments, orthogonal experiments and sensory evaluation, and then the two groups of optimal formulas are compounded to prepare the double-layer soft candy with the green upper layer and the red lower layer, so that the taste of the soft candy is enriched, and the nutritional value of the soft candy can be increased.
The double-layer fruit and vegetable superfine powder soft sweet prepared by the invention has the following sensory evaluation results:
note: sensory evaluation was 10 panelists.
Claims (1)
1. The double-layer fruit and vegetable superfine powder soft sweet is characterized by being divided into a green layer and a red layer and prepared from the following raw materials in parts by weight:
the green layer comprises the following raw materials: the mixed fruit and vegetable superfine powder I16 parts, soft white sugar 44 parts, citric acid 1 part and gel I6 part; 9 parts of water;
the mixed fruit and vegetable superfine powder I is formed by mixing cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder, and the mass ratio of the cucumber superfine powder to the kiwi fruit superfine powder to the apple superfine powder is 9:3: 4;
the gel I is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 7: 13;
the red layer comprises the following raw materials: 13 parts of mixed fruit and vegetable superfine powder II, 40 parts of soft sugar, 1.1 parts of citric acid and 6 parts of gel II; 8 parts of water;
the mixed fruit and vegetable superfine powder II is formed by mixing beet root superfine powder and strawberry superfine powder, and the mass ratio of the beet root superfine powder to the strawberry superfine powder is 2: 13;
the gel II is formed by mixing konjac flour and carrageenan, wherein the mass ratio of the konjac flour to the carrageenan is 1: 3;
the beetroot superfine powder and the cucumber superfine powder are prepared by drying raw materials, crushing at normal temperature and sieving, wherein the particle size of the beetroot superfine powder is 15-25 mu m; the particle size of the cucumber superfine powder is 30-40 mu m;
the strawberry, kiwi fruit superfine powder and apple superfine powder are prepared by drying raw materials, crushing at low temperature of-10 ℃ and sieving, wherein the particle size of the strawberry superfine powder is 15-25 mu m, and the particle size of the kiwi fruit superfine powder and the apple superfine powder is 30-40 mu m;
the surface of the soft sweet is coated with a layer of lactose powder;
the preparation method of the double-layer fruit and vegetable superfine powder soft sweet comprises the following steps: (1) weighing the raw materials according to the weight ratio of the raw materials;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
(3) respectively mixing the green part of soft candy except citric acid and the red part except citric acid, stirring, decocting to slightly boil, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping at low temperature of 5 deg.C when red part of the soft candy is gel;
(6) drying: taking the soft sweets out of the mould, and drying at a high temperature of 45 ℃, turning over the soft sweets during the drying to ensure uniform heating, and finally drying until the solid content of the final product exceeds 70%;
(7) coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1 percent of the total mass of the soft candy;
in the step (2), the specific process for preparing the ultrafine powder from the cucumbers, the kiwifruits, the apples, the beetroot and the strawberries comprises the following steps:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 deg.C for 6h, coarse pulverizing at-10 deg.C for 30s, sieving with 80 mesh sieve, pulverizing at-10 deg.C for 15min, and sieving to obtain strawberry micropowder with particle diameter of 15-25 μm. .
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